An unusual combination but goes great during special occasions especially dinner parties. This warm soup is perfect for a chilled evening.MUSHROOM AND WALNUT SOUPIngredients 10-12 button mushrooms, sliced 8-10 California walnuts1 medium onion 1½ tbsps butter 2 garlic cloves Salt to taste Crushed black peppercorns to taste3 cups milk ½ baguette Herbed butter for spreading Mixed micro greens for garnishingMethod1. Finely chop onion. 2. Heat butter in a deep non-stick pan. Add chopped onion and sauté till translucent. 3. Slice garlic cloves, add to pan and sauté for 30 seconds. 4. Chop California walnuts, add to pan, mix and sauté for 30 seconds. 5. Add mushrooms and mix. Add salt and crushed peppercorns and mix. Add 1 cup water, cover and cook for 5-7 minutes. 6. Add milk, cover and cook for 3-4 minutes. Switch off heat. 7. Slice baguette diagonally and spread some herbed butter on one side. 8. Coarsely blend the soup mixture using a hand blender. 9. Garnish with micro greens and serve hot with herbed bread slices. Click to Subscribe: http://bit.ly/1h0pGXfBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
